Echoserang Frog

Procedure:
1. Marinate your frog legs in a bowl using patis, lime, and lime zest. Set aside.
2. Melt butter in a pan and add garlic bits and onions. Add tomato sauce and season with salt, sugar, and chli flakes.
3. Dip frog legs in flour then flour + ice water mixture then fry until golden brown.
4. To make your vinaigrette, juice 1 lime and add oil and sugar, top it on your blanched sayote tops.
5. Coat your frog legs in the tomato chili sauce and top it over your salad.

Ube Ravioli with Marinara sauce

Procedure:
1. For Ravioli- In a bowl, combine ube halaya, flour, egg to form a
dough. Spread dough using rolling pin to flatten the dough. Make a
square to create a ravioli. Set aside.
2. For Marinara sauce- Saute onion, garlic, red&green bell pepper,
tomato sauce, basil, wansoy, and season it with salt and pepper. Set
aside.
3. For ravioli filling- Combine beef, chopped wansoy, basil, salt&pepper. A liitle of boiled ube and egg to make a ball.
4. Fill each ravioli with meat balls then seal with another ravioli to enclose it using fork. Boil in water for about 4 mins.
5. Serve Boiled ravioli with marinara sauce and grated cheese.

Ube Balls with Mango Campote

Ingredients:
Ube
Mango
Sugar
Grated Coconut
Butter
Milk
Water

Procedure:
1. For the ube- Peel and boil ube in water til tender then mash it.
Season ube with sugar, milk, and butter. Mold ube into balls. Set aside.
2. For mango campote- Boil mango, sugar, and water. Reduce until jam consistency. Let it cool.
3. Make a well in the ube balls then put a teaspoon of mango campote in
the center then close it to make a ball again. Roll it in grated coconut
with sugar. Top with latik and serve.

Chicken and Hotdog Lasagna

Procedure:
1. Pasta- Mix flour, cream, and butter.
2. Add water until it reaches the right consistency of a pasta.
3. Roll the dough.
4. Cook the pasta in a boiling water with oil and salt.
5. Sauce- Blanch tomatoes and peel the skin. Mash it and set aside.
6. Saute oil, butter, garlic, and onion.
7. Add chicken. Simmer until flavors are combined.
8. Season with salt and pepper. (Sugar if you want it sweet)
9. Warm evap milk with onion, salt, pepper, and bay leaf.
10. Melt butter in a sauce pan, add flour to form roux, add warmed milk and stir until thick and smooth.
11. Slice hotdog in half length twice then fry.
12. Layer the pasta, hotdog, and sauce.
13. Serve hot. Best if oven baked.

SINIGANG NA LECHON KAWALI

Wash pork liempo. In a large pot, combine pork, salt, pepper,
garlic, and onion. Add water to cover the liempo. Boil and simmer ‘til
tender.

Deep fry in hot oil until crispy. Remove liempo from pan. Fry again until skin pops. Chop into serving pieces, set aside.

Sauté garlic, onion, tomato in oil, in another casserole. Boil
sampaloc until it softens. Extract the juice using a strainer. Add in
sautéed garlic, onions and tomato. Add Gabi. Season with salt and
pepper.

Binalot na Balut with Penoy Sauce

Procedures:
1. Boil the kamote, peel ths skin then mash.
2. Add the egg, salt and pepper to taste.
3. Peel the skin of the Balut, coat with flour then deep fry.
4. Add the deep fried balut to the mixture, place it in the banana leaf then wrap it and steam.
5. In a pan, saute garlic, onion, bell pepper, onion chives,and cilantro. Add the gata then the curry powder.
6. Put a little amount of the tomato paste and soy sauce then salt and pepper to taste.

Pasta Trentissimo Anniversario

by Red Team(Ivory, JR, SonnyBoy)

For the Pasta-

Ingredients:
All purpose flour
egg
olive oil
salt

Procedure:
1. Combine all ingredients and knead until you form a dough.
2. Use pasta maker
3. Cook the pasta and set aside.

For the Cheese Frico-
Grate 40 grams parmesan cheese

1. Heat teflon pan and place grated cheese.
2. Form into a 5 inch circle
3. Use Ramekin as a mold to form a basket.

For the siding-
Batonettes of Zucchini
Batonettes of carrots
French beans
butter
salt and pepper
sprouts

For the Starch-
potato
butter
cream
salt and pepper
nutmeg

Procedure:
1. For the siding: blanch carrots and blend beans. Set aside. Saute zucchini, carrots, and french beans. Season.
2. For the fish- Marinate in milk for 10 minutes each side.
3. Season with salt and pepper. Dredge in all purpose flour
4. Heat butter and olive oil. Cook the fish.
5. For the sauce- Heat stock which in chilled butter. Add lemon juice and cilantro. Season with salt and pepper.
6. Assemble dish.

PROCEDURE:
1. in a small pot boil some water and add some fennel seeds, then your bihon and set aside.
2. mash the heads and shrimp peeling and add a cup of water and set aside.
3. sautee your garlic and onions in butter and add 2 able spoons of
your taba ng talangka mix until it gives up its scent. then add your
shrimp broth and gata.
4. combine your bihon and talangka sauce.
5. using 2 plys of your lumpia wrapper, place 2 tablespoons of your palabok and wrap it diagonally. fry until golden brown.
6. in a small pan, sautee your garllic, laurel, chili and onions in
olive oil, add in your worcestershire, soy sauce and vinegar. then your
baby squids.. put it on top of your lumpiang palabok.
7. sautee your shrimps in garlic and butter then top in palabok.
8. for your asian gremolata, in your mortar and pestle add in your
minced garlic, wansoy, leeks, lemon grass and spring onions and the
juice of 1 lemon and its zest. add 1 tsp of sugar and lemon.
9. assemble according to taste. place a bit of sauce at the botom of
plate..then shrimps. hen lumpiang palabok followed by pusit and more
shrimps and drizzle your gremolata all over.
enjoy!!

Creamy garlic foam :
heat milk then transfer in a shaker add water, soy lecithin and minced
garlic then put in a container halfway then shake to create foam .

To serve :
Scoop Kaning Dilaw onto off center of plate garnish with fresh
cilantro, arrange sliced tuna halfway with rice place sauce near the
tuna side . Place garlic foam on the foot of tuna.
Serve salad in a separate plate with dalandan vinaigrette .

Procedures:
SPHERIFICATION
Bring gata to a boil. Season with salt and white pepper. Let it cool.
Dissolve sodium alginate in water. In a pot, bring the solution to a
boil and then let cool to room temperature. In a separate bowl, dissolve

the calcium chloride in water.

In a small bowl, mix together gata with the sodium alginate solution.
Using a bottle squeezer or syringe, gently squeeze the liquid out drop

by drop into the calcium chloride bath. Small spheres will form. Let
the spheres “cook” for about 1 minute before removing them from the

bath using a slotted spoon. Rinse with water before serving.

* to be done before serving

Make another batch with Turmeric

FOAM
In a large bowl, pour in around 3 Tbsps and add lecithin
Use whisk to form foam – use foam as garnish

Chilli Sauce:
chillies
olive oil
annatto seeds

Tools:
Pan
Chopping Board
Spoon
Knife
Bottle squeezer
Strainer

Procedures:
Chop chillies and saute on a hot pan with olive oil. Put some annatto seeds for color. Let it cool
Transfer to a bottle squeezer

Get regular updates straight from your Facebook and Twitter accounts with The Blog of Innocence: SilentVoice Points. Make sure that you keep informed about the latest happenings around you. Be a fan of VoicePoints page on Facebook. Join the online conversation of the people behind your history. Follow and get some tweet updates from @voicepoints on Twitter. Discuss and be a part of this changing world. We believe in your voice. We believe in you. Shout! Speak your mind! Join now! You have the right. You have the freedom!

Watch movie online

SEARCH

Translate This Blog

Featured on

ADVERTISE WITH US

ADVERTISE WITH US

ADVERTISE WITH US

Hello there!

We are now accepting works (arts, articles, literary) and photos (environment, people, culture, society, nation, advocacy, heritage). We will be featuring this on our main blog and photo blog. Every month, people around the world will choose the best work and photo. Submit via email to paulgeniusboy@yahoo.com. Put The Blog of Innocence: SilentVoice Points as subject of your email.